If you listen to Kidd Kraddick in the morning, I'm sure you've heard Kellie Rasberry talk about her mama's famous mac and cheese. I saw the recipe and knew without a doubt that it would be added to my Thanksgiving menu...and probably a lot more menu's afterwards. It's rich, creamy and cheesy beyond belief. And it heats up perfect the day after and the day after...
16 oz package of elbow noodles, cooked in salt water
1 lb of medium cheddar cheese
1/2 lb of muenster cheese
1 pint of heavy whipping cream
3 eggs, beaten in the whipping cream
1 stick of butter
Boil the macaroni until tender. Melt a couple tablespoons of butter in the bottom of a 9x13 baking dish and cover it with a layer of macaroni. Layer slices of cheddar and muenster cheese on top followed by several pats of butter. Add another layer of noodles followed by cheese and butter. Mix the eggs and whipping cream and pour over the top of the casserole. You know what to do with any leftover butter...add it to the top! Bake at 375 for about 20 minutes. I stirred mine occasionally to speed up the melting process. Once the cheese is melted and no longer runny (you want a custard consistency), serve immediately while it's hot.
This is by far my favorite macaroni & cheese I've ever tasted and I will be hard pressed to make it any other way again. Enjoy...and thank Kellie Rasberry!
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